j biesinger
TVWBB Platinum Member
I've had this idea in my head for some time, and it gets reaffirmed every once in a while with something I read (actually, about a week ago I read a thread here about how the fat content of a brisket is probably the biggest determining factor for success).
The idea goes like this: remove a certain percentage of the fat cap from the brisket prior to cooking; render the fat, strain and chill; warm the fat to butter consistency and inject back into the flat.
yesterday, I tried a preliminary experiment in which I rendered a small bit of the fat cap. I was disappointed in the yield, it just didn't render as nice as pork fat. Also the brisket was plenty moist without an injection, so why inject at all?
I thought it might all be more bother than it worth until I looked at my congealed juice/fat. I thought that this might be the ultimate brisket injection. Its smoky, beefy, and spicy from the rub, and it might give the flat some of the fat that leaner ones lack.
If it worked, the only downside I see would be the fact that you'd have to save your juice for your next cook.
what do you think? am I crazy? anybody want to try this?
The idea goes like this: remove a certain percentage of the fat cap from the brisket prior to cooking; render the fat, strain and chill; warm the fat to butter consistency and inject back into the flat.
yesterday, I tried a preliminary experiment in which I rendered a small bit of the fat cap. I was disappointed in the yield, it just didn't render as nice as pork fat. Also the brisket was plenty moist without an injection, so why inject at all?
I thought it might all be more bother than it worth until I looked at my congealed juice/fat. I thought that this might be the ultimate brisket injection. Its smoky, beefy, and spicy from the rub, and it might give the flat some of the fat that leaner ones lack.
If it worked, the only downside I see would be the fact that you'd have to save your juice for your next cook.
what do you think? am I crazy? anybody want to try this?